Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof

A shelf-life and baking-resistant technology, applied in the field of pastry fillings, can solve problems that affect the quality of baked products and food safety, cannot meet the needs of product circulation, and complex storage and processing, etc., to achieve inhibition of oxidation and destruction, excellent water retention performance, cost-effective high effect

Active Publication Date: 2014-07-23
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some industrial bakery manufacturers try to introduce quicksand fillings into bakery products such as bread, cakes, and pies, and seek changes in product fillings for product innovation. However, the use of traditional quicksand fillings has the following problems: First, traditional quicksand fillings The nutrient content of the material is high, and it is easy to breed mold, so the shelf life is very short, which cannot meet the product circulation needs of industrial customers for more than 3 months at room temperature, and seriously affects the quality of baked products and food safety; Steaming in a short time requires high temperature and long-term baking when used in baked products. The fillings have poor baking resistance and are prone to problems such as stuffing explosion and internal voids. In addition, the oil content of egg yolk itself is more than 30%, and those with high oil content Quicksand stuffing is easy to oxidize and lose, and the preservation and processing of pickled fresh salted egg yolks in industrial production are more complicated and not suitable for factory processing

Method used

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  • Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof
  • Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof
  • Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057](1) With egg yolk powder 457.8g, hydroxypropyl distarch phosphate (French Roquette company, waxy corn modified starch, model is CR3020) 200g, gellan gum (viscosity is 2100cp, 1% gellan gum aqueous solution ) 30g, glucose 100g, soybean dietary fiber 150g, salt 50g, sucrose fatty acid ester (HLB value is 11) 10g, tert-butyl hydroquinone 0.2g, beta-carotene 2g mix, stir in mixing mixer, Pass No. CQ20 sieve, obtain quicksand stuffing premix powder 1000g.

[0058] (2) Put the filling premix powder obtained in step (1) into the sandwich pot, then add 1500 g of maltose syrup (solid content is 80%) and 6 g of potassium sorbate, stir and mix for 3 minutes at a speed of 30 rpm to obtain a uniform and smooth mixture of yellow paste.

[0059] (3) Pour 2500g of water, 800g of anhydrous ghee and 200g of edible glycerin into the jacketed pot, stir at a stirring speed of 60rpm for 5 minutes until no particles are visible to the naked eye, then turn on the steam in the jacketed pot, and...

Embodiment 2

[0063] (1) egg yolk powder 521g, hydroxypropyl distarch phosphate (French Roquette company, waxy corn modified starch, model is CR3020) 185g, gellan gum (viscosity is 2100cp, 1% gellan gum aqueous solution) 22g, glucose 92g, soybean dietary fiber 130g, salt 35g, sucrose fatty acid ester (HLB value is 11) 13g, 0.3g of tert-butyl hydroquinone, β-carotene 1.7g are mixed, stir in mixing mixer, Obtain 1000 g of quicksand filling premix powder.

[0064] (2) Put the filling premix powder obtained in step (1) into the jacketed pot, then add 1800 g of maltose syrup (solid content is 80%) and 5.6 g of potassium sorbate, stir and mix at a speed of 30 rpm for 3 minutes, pass CQ20 No. sieve to obtain a uniform and smooth yellow slurry.

[0065] (3) Pour 2200g of water, 770g of anhydrous ghee and 230g of edible glycerin into the jacketed pot, stir at a stirring speed of 60rpm for 5 minutes until no particles are visible to the naked eye, then turn on the steam in the jacketed pot, and heat...

Embodiment 3

[0069] (1) egg yolk powder 595.2g, hydroxypropyl distarch phosphate (French Roquette company, waxy corn modified starch, model is CR3020) 170g, gellan gum (viscosity is 2100cp, 1% gellan gum aqueous solution ) 16g, glucose 60g, soybean dietary fiber 115g, salt 25g, sucrose fatty acid ester (HLB value 11) 17g, tertiary butyl hydroquinone 0.4g, β-carotene 1.4g mix, stir in the mixing mixer , pass No. CQ20 sieve, obtain quicksand stuffing premix powder 1000g.

[0070] (2) Put the filling premix powder obtained in step (1) into the jacketed pot, then add 2200 g of maltose syrup (solid content is 80%) and 5.6 g of potassium sorbate, stir and mix for 3 minutes at a speed of 30 rpm to obtain a uniform Smooth yellow paste.

[0071] (3) Pour 1800g of water, 730g of anhydrous ghee and 270g of edible glycerin into the jacketed pot, stir at a stirring speed of 60rpm for 5 minutes until no particles are visible to the naked eye, then turn on the steam in the jacketed pot, and heat the slu...

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Abstract

The invention provides quicksand-type stuffing with a long shelf life and resistant to bake and premixed flour and a manufacturing method thereof. The premixed flour of the quicksand-type stuffing comprises, by mass percent, 45.78-65.45% of egg yolk powder, 15-20% of hydroxy propyl distarch phosphate, 1-3% of gellan gum, 5-10% of glucose, 10-15% of soybean dietary fibers, 1.4-5% of salt, 1-2% of sucrose fatty acid ester, 0.02-0.05% of tertiary butylhydroquinone and 0.1-0.2% of beta-carotene. The ingredients are mixed to obtain the premixed flour of the quicksand-type stuffing. The premixed flour is combined with malt syrup, anhydrous ghee, edible glycerol and citric acid so that the quicksand-type stuffing can be manufactured. The quicksand-type stuffing has taste and egg yolk flavor approximate to traditional golden quicksand-type stuffing, and is resistant to bake and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of pastry fillings, in particular to quicksand fillings with long shelf life and baking resistance, premixed powder and a preparation method thereof. Background technique [0002] Filling premix powder refers to the mixture formed by pre-stirring various powdery raw materials such as starch, sugar powder, thickener and so on required for making fillings. When using ready-mixed powder for making fillings, you only need to add some auxiliary materials such as syrup, water, oil, and other contents in an appropriate amount according to the production process to produce the product. It is easy to operate, promotes convenient production, and improves production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product companies are uneven. The use of ready-mixed powder not only meets the continuous production needs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 宋臻善郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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